Pre-heat the oven to 350 degrees. Liberally butter a bundt pan and sprinkle it with flour. In a bowl, whisk together the flour, baking soda, salt and cinnamon for the dry ingredients. In another bowl, stir together the ricotta cheese, lemon zest, lemon juice and blueberry balsamic for the wet ingredients.

Get out a stand mixer fitted with the paddle attachment. Thoroughly cream the butter and sugar together in the stand mixer bowl until they are fluffy and light. Add the eggs next. Turn the speed to low and slowly add 1/3 of the dry ingredients, followed by 1/2 of the wet ingredients. Repeat with the next 1/3 of dry ingredients and remainder of wet ingredients. Finish with the last of the dry ingredients until a soft cake batter forms. Switch to a rubber spatula and gently fold in the fresh blueberries.

Transfer the cake batter into the prepared bundt pan and smooth it out with the rubber spatula. Bake the cake for 45-50 minutes, until a toothpick inserted into the center comes out clean. Allow the cake to cool for at least 20-30 minutes, then carefully turn it out onto a cake plate to finish cooling.

While the cake cools, make the easy glaze. Simply stir the powdered sugar, lemon zest, lemon juice and blueberry balsamic together thoroughly in a bowl until it is a thick, lovely glaze. While the cake is still warm, drizzle the glaze all over the cake and let it lovingly coat it. Then serve with some extra fresh blueberries on the plate and enjoy!